1 cup cornmeal
1/2 cup pecan meal
1/2 cup all-purpose gf flour
1 egg
1/2 cup shredded gf cheese
1/4-1/2 cup milk
1/4 cup oil
dash of salt
mix dry ingredients together add in egg, oil and milk until batter is a grainy consistency. Fold in shredded cheese. Pour into greased muffin tins. Bake at 350 for about 20 mins.
For added flavor, add in some chili powder and cumin.
Tuesday, July 19, 2011
Saturday, June 18, 2011
my fave cookie from childhood
I find that I really really miss a lot of the recipes that my mom made for us when I was a child. One of my favorites was a coconut oatmeal cookie from a Quaker Oatmeal recipe book circa 1970's. Food from that error rarely turns me on but I miss these cookies so much and so I made them the other day, substituting flour with gf stuff. I know that you can find uncontaminated oatmeal these days, but oats came up on my no-fly list so I used pecan meal instead and it tastes the same. I joke not that I ate the ENTIRE BATCH by myself. Ok, so my friend Thomas had like 4-5 but I seriously ate the other 30 cookies. The raw cookie dough tastes a little "beany" as most gf flour has some beans involved but the baked product was so good my friend couldn't tell they were gf.
Oatmeal Coconut Crispies
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
Blend butter and shortening and then add eggs and vanilla.
1 1/2 cups gluten free baking mix (like a gluten free bisquick)
1/2 tsp salt
1 tsp baking soda (this might not be necessary if the gf baking mix has leavening)
1 tsp cinnamon (but I use like a tablespoon)
1/2 tsp nutmeg
Sift together dry ingredients and then add a little at a time to wet mixture until all incorporated.
Stir in:
3/4 cup chopped walnuts or pecan pieces
1 1/2 cup coconut flakes
1 1/2 cup gf oatmeal. (I used 1 cup pecan meal instead).
Combine thoroughly. Drop by spoonfulls on cookie sheet. Bake at 350 for 10-12 mins or until brown but not overly done. Remove while still "underdone" a wee bit and let cool on cooling rack. They will be chewey and amazing. And you'll eat the entire batch yourself.
Oatmeal Coconut Crispies
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
Blend butter and shortening and then add eggs and vanilla.
1 1/2 cups gluten free baking mix (like a gluten free bisquick)
1/2 tsp salt
1 tsp baking soda (this might not be necessary if the gf baking mix has leavening)
1 tsp cinnamon (but I use like a tablespoon)
1/2 tsp nutmeg
Sift together dry ingredients and then add a little at a time to wet mixture until all incorporated.
Stir in:
3/4 cup chopped walnuts or pecan pieces
1 1/2 cup coconut flakes
1 1/2 cup gf oatmeal. (I used 1 cup pecan meal instead).
Combine thoroughly. Drop by spoonfulls on cookie sheet. Bake at 350 for 10-12 mins or until brown but not overly done. Remove while still "underdone" a wee bit and let cool on cooling rack. They will be chewey and amazing. And you'll eat the entire batch yourself.
Wednesday, July 22, 2009
Squash Casserole
Squash Casserole
2 cans squash w/Vidalia onions
1 can cream of onion soup (check to make sure it's gluten/Wheat free- not all "cream of" soups are)
2 eggs
1 tsp pepper
1/2 tsp salt
1 cup shredded cheese, divided
Optional : 1 cup of crushed rice crackers as topping
Preheat oven to 375 degrees
Drain liquid from canned squash. In a large bowl, mix squash, condensed soup, eggs, salt and pepper until well blended. Stir in 1/2 of the shredded cheese. Pour into baking dish. Top with remaining cheese. May also top with crushed rice crackers about ½ way through the baking process.
Bake for about 20 mins, or until cheese is golden brown.
Tuesday, July 14, 2009
Welcome to my gluten free blog!
Hello! I guess I'll start with a little background story. I'm Sarah- and I'm gluten intolerant. I have been living gluten free for the last 2 years. I love love love love LOVE to bake and cook and so it's kind of been a trial by fire to make some delicious gluten free breads but mostly I've been getting praise for my culinary creations. I hope you enjoy the recipes I put on here, too!
I know that most recipes state using xantham and other not widely known ingredients. I'll try to keep my recipes simple. So this blog will be sharing of recipes, tips for cooking, product and maybe even some restaurant reviews (mostly in the Atlanta, GA area as that's where I live). Tip: When baking I find that the nut meals are extra good for cookies and muffins. And pecan meal seems to be one of the cheapest (16 oz for $4 at my neighborhood Publix). I also find that mixing different gf flours makes a better batter. I often mix a grainy meal like a nut meal with soy or other bean flours. Here is a recipe I adapted from regular cookbook I had at home.
Chocolate Chip Pumpkin Bread
3 cups sugar
4 eggs
1 cup cooking oil
1/2 tsp vanilla flavoring
1/2 tsp almond flavoring (or rum flavoring is a nice alternative)
2/3 cup water
3 1/2 cups flour
I used a mix of gf flours:
1 cup pecan meal,
1 cup soy flour,
1 cup coconut flour,
1/2 cup almond flour
2 tsp baking soda
1 tsp salt
1 tsp ginger
1 tbs cinnamon
1 tsp nutmeg
1 15oz can of pumpkin (not pumpkin pie mix)
1 bag chocolate chips
Mix the sugar and oil together, then add in the eggs and flavoring. Blend well. In a bowl, mix dry ingredients together (flours, salt, soda, spices). Alternately add flour with the 2/3 cup of water, blending well after each addition. Incorporate pumpkin then add in chocolate chips last.
You can use lined muffins pans or or other pans types, but I find the smaller the unit, the better it bakes.
Bake at 375 for 30 mins for muffins, but longer for bundt cake pans or other pans. A 9x13 would make bars which work well, too. I will admit, it's hard to test doneness because this will make a very moist bread. If you did a bundt, I would do 1/2 the batter at a time, otherwise you'll have to bake it forever because it's a dense batter. I usually split it up and do 12 muffins then split the rest between two loaf pans.
I know that most recipes state using xantham and other not widely known ingredients. I'll try to keep my recipes simple. So this blog will be sharing of recipes, tips for cooking, product and maybe even some restaurant reviews (mostly in the Atlanta, GA area as that's where I live). Tip: When baking I find that the nut meals are extra good for cookies and muffins. And pecan meal seems to be one of the cheapest (16 oz for $4 at my neighborhood Publix). I also find that mixing different gf flours makes a better batter. I often mix a grainy meal like a nut meal with soy or other bean flours. Here is a recipe I adapted from regular cookbook I had at home.
Chocolate Chip Pumpkin Bread
3 cups sugar
4 eggs
1 cup cooking oil
1/2 tsp vanilla flavoring
1/2 tsp almond flavoring (or rum flavoring is a nice alternative)
2/3 cup water
3 1/2 cups flour
I used a mix of gf flours:
1 cup pecan meal,
1 cup soy flour,
1 cup coconut flour,
1/2 cup almond flour
2 tsp baking soda
1 tsp salt
1 tsp ginger
1 tbs cinnamon
1 tsp nutmeg
1 15oz can of pumpkin (not pumpkin pie mix)
1 bag chocolate chips
Mix the sugar and oil together, then add in the eggs and flavoring. Blend well. In a bowl, mix dry ingredients together (flours, salt, soda, spices). Alternately add flour with the 2/3 cup of water, blending well after each addition. Incorporate pumpkin then add in chocolate chips last.
You can use lined muffins pans or or other pans types, but I find the smaller the unit, the better it bakes.
Bake at 375 for 30 mins for muffins, but longer for bundt cake pans or other pans. A 9x13 would make bars which work well, too. I will admit, it's hard to test doneness because this will make a very moist bread. If you did a bundt, I would do 1/2 the batter at a time, otherwise you'll have to bake it forever because it's a dense batter. I usually split it up and do 12 muffins then split the rest between two loaf pans.
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